When the fridge looks sparse, a bag of peas can still make a bright, satisfying dinner. Here, white beans add body without cream, and a little mint stirred in at the end keeps the soup tasting fresh rather than flat.
Start With Onion and Garlic
Warm 1 tablespoon olive oil in a saucepan over medium heat. Add 1 chopped small yellow onion with a pinch of salt and cook for 5 to 7 minutes, stirring occasionally, until soft; stir in 1 minced garlic clove for the last 30 seconds. Add 3 cups vegetable broth and bring it to a gentle simmer.
Add Peas and White Beans
Tip in 3 cups frozen peas and 1 can white beans, drained and rinsed, then simmer for about 5 minutes, just until the peas are tender. Blend until smooth with an immersion blender, or carefully transfer the soup in batches to a countertop blender. For a looser texture, stir in a little more broth.
Keep the Finish Fresh
Stir in 2 tablespoons chopped mint and the juice of half a lemon after blending, then taste and adjust with salt and black pepper. If you like a little texture, reserve a spoonful of beans before blending and scatter them over each serving. A piece of toast alongside turns the soup into an easy meal.